Corn Relish
- 10 c Fresh whole kernel corn
- 1 sm Head cabbage, shredded
- 6 md Onions, chopped
- 4 md Green peppers, chopped
- 2 md Sweet red peppers, chopped
- 1 qt Cider vinegar
- 4 c Sugar
- 2 1/2 ts Ground turmeric
- 2 1/2 ts Dry mustard
- 2 ts Celery seed
- 2 ts Salt
In a large Dutch oven, combine corn, cabbage, onions and peppers. In a
bowl, stir together remaining ingredients. Pour over vegetables. Bring to a
boil; reduce heat and simmer for 10 minutes. Ladle into hot sterilized
jars, leaving 1/4-in. headspace. Adjust caps. Process in ~ boiling-water
bath for 10 minutes. Let stand at lease one week to blend flavors Yeald:
About 14 Jars
From the files of Al Rice, North Pole Alaska. Feb 1994
bowl, stir together remaining ingredients. Pour over vegetables. Bring to a
boil; reduce heat and simmer for 10 minutes. Ladle into hot sterilized
jars, leaving 1/4-in. headspace. Adjust caps. Process in ~ boiling-water
bath for 10 minutes. Let stand at lease one week to blend flavors Yeald:
About 14 Jars
From the files of Al Rice, North Pole Alaska. Feb 1994
